Spiced Shrimp with Tomato Salsa and Avocado Dip

By á-31143

Ingredients

• 2 cups yellow cherry tomatoes, halved
• 1/3 cup finely diced onion
• 1/3 cup finely diced peeled jicama
• 1/4 cup finely chopped cilantro
• 1 jalapeño—seeded and minced
• 2 tablespoons fresh lime juice
• 1 large garlic clove, minced
• 1/4 teaspoon cumin seeds
• Kosher salt
• 2 Hass avocados—pitted and peeled
• 1/2 cup lightly packed cilantro leaves
• 6 large basil leaves
• 2 1/2 tablespoons fresh lime juice
• Kosher salt
• 2 pounds shrimp, shelled and deveined
• 3/4 teaspoon ground fennel seeds
• 3/4 teaspoon ground mustard seeds
• 1/2 teaspoon crushed red pepper
• 3 tablespoons vegetable oil
• Kosher salt

Preparation

Step 1

MAKE THE SALSA
In a bowl, toss all of the ingredients together and season with salt. Let stand at room temperature for 2 hours.

MAKE THE DIP
In a food processor, combine the avocados, cilantro, basil and lime juice and puree. Season with salt. Scrape the dip into a bowl and refrigerate until chilled.

PREPARE THE SHRIMP
In a bowl, toss the shrimp with the fennel, mustard, red pepper and 1 tablespoon of the oil; season with salt.

In a skillet, heat 1 tablespoon of the oil. Add half of the shrimp and cook over moderately high heat, turning once, until just cooked, 3 minutes. Transfer the shrimp to a platter. Wipe out the skillet and repeat with the remaining oil and shrimp. Serve with the salsa and dip.